Excellence: Pizza Convention returns, two days dedicated to the world of pizza.

Monday 6th and Tuesday 7th at Officine Farneto in Rome

Talks, cooking shows with great pizza chefs from all over Italy, a contest dedicated to pizza chefs under 35 by Sorì and space for the Vera Pizza Napoletana champion by AVPN.

The Pizza Convention returns to Rome: the second edition of the leading conference for the pizza world will welcome all enthusiasts and professionals in the sector on Monday, July 6th and Tuesday, July 7th at Officine Farneto, for two days of cooking demonstrations, talks, insights, and professional contests with a particular focus on the role of women in the world of baking and the professional development of the pizza maker.

After the official opening and official greetings, the event will feature a packed program, starting on Monday, July 6th at 12:00 PM with the "Maestra della Pizza" award, which will be presented to six leading professionals who demonstrate the technical authority of women in the industry. This will be followed by the talk show "In Italy, women pizza makers are only 2%: it's not just a technical fact, it's a cultural fact," moderated by Laura Mantovano with the participation of Marzia Buzzanca (L'Aquila), Petra Antolini - Settimo Cielo (Pescantina, Verona), Filomena Palmieri - Da Filomena (Castrovillari, Cosenza), Rocco Agrifoglio - Director of the Socio-Economic Observatory of Neapolitan Pizza, and Gabriele Bonci - Pizzarium (Rome).

"This edition shines a spotlight on the female dimension within the industry," emphasizes Laura Mantovano, the journalist and curator of the event. " The data emerging from the research by the Socio-Economic Observatory of Neapolitan Pizza, conducted by AVPN, CNR, and FIPE, highlights that only 2% of women are pizza makers. This situation deserves further investigation, just like the other major theme at the center of the two days: the regulatory process aimed at professional recognition of the pizza maker. Pizza is now at the heart of two UNESCO World Heritage Sites: the art of pizza making and Italian cuisine. But being a World Heritage Site entails responsibility, and responsibility is measured by rigor. Today, anyone can call themselves a pizza maker. There is no shared minimum path, no mandatory technical standards. It's about protecting the consumer and the profession."

Tuesday will begin at 12:00 PM with the presentation of the manifesto "Pizzaiolo: a profession to be protected," a key moment of discussion in the process of achieving professional recognition for the pizzaiolo profession. Moderated by Selena Vacca (agri-food legislation expert), the panel will include Senator Gisella Naturale – Vice President of the 4th Permanent Commission for European Union Policies, Antonio Pace – President of AVPN, Roberta Esposito – La Contrada (Aversa), Franco Pepe – Pepe In Grani (Caiazzo, Caserta), Corrado Scaglione – Enosteria Lipen (Triuggio, Monza and Brianza), and Renato Bosco – Saporè (Verona).

The two-day event will also feature the Roman leg of the Vera Pizza Napoletana Champion, the AVPN national championship (Tuesday the 7th at 1:30 pm), and the "fritturista" competition hosted by Zucchi Professional, a specialized line of the eponymous oil mill, starting at 10:00 am on Monday the 6th. There's great anticipation for the double contest for pizza makers under 35, hosted by Sorì, with one day dedicated to round pizza (Monday at 1:00 pm) and the other to pan pizza (Tuesday at 10:00 am). The historic Teano dairy company, an ambassador of a tradition of excellence founded on artisanal know-how, a spirit of innovation, and a constant pursuit of quality since 1868, once again demonstrates its desire and commitment to continuing this precious journey alongside the art of baking.

For the second consecutive year, Pizza Convention will serve as a hub of voices, talent, and content to showcase one of the most iconic symbols of Italian gastronomic culture, a sector worth more than €15 billion annually, with over 50,000 pizzerias, over 300,000 employees, and over 8 million pizzas baked daily (FIPE data). The event will take place at Officine Farneto, one of the capital's premier event venues, just steps from the Foro Italico.

" Pizza Convention is a sort of general meeting of the pizza industry, providing a space for dynamic discussion among the industry's leading players on key issues such as inclusion, supply chain innovation, and market evolution ," explains Pietro Ciccotti, founder of Excellence and the event's creator . "Pizza Convention is also the ideal environment for building relationships: alongside master pizza chefs, there will be an audience of academics, industry journalists, wine experts, entrepreneurs, and professionals in constant dialogue with the pizza world, offering numerous opportunities for interaction and discussion on the future of the industry."

"It's a great satisfaction for Officine Farneto to once again be a co-producer of Pizza Convention," said Claudio Compagnucci of Officine Farneto. " We believe in the value of an event that continues to grow, bringing together the industry's top professionals and promoting pizza culture. Hosting this event means contributing to a project that fosters discussion, innovation, and new opportunities for the entire supply chain."

A lively and open discussion that will unfold through show cooking sessions with the best pizza chefs in Rome and throughout Italy, discussions and insights into toppings and dough, pairings, raw materials, and insights into the future of the industry.

The two days will also feature an intriguing post-event event on the terrace of Officine Farneto. Under the title "Spicchi di stelle," Amalia Costantini and Raffaele Bonetta will present their creations on Monday, July 6th, starting at 8:00 PM. On Tuesday, also starting at 8:00 PM, the talented Marzia Buzzanca, Renato Bosco, and Corrado Scaglione will be baking. In both cases, the pizzas will be paired with local wines. Both tastings are strictly by invitation only.